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Lejay Crème De Cassis

Born in 1841, this was the very first Crème De Cassis and scored five stars, the highest recommendation, from F. Paul Pacult's Spirit Journal.
$39.99
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In 1841, in Dijon, the heart of the Burgundy region of France, Auguste Denis Lagoute created the original Crème De Cassis. Elisabeth Lagoute, Auguste's daughter, married Henri Lejay, who quickly made his mark in the family and entered into the family business.

Lejay Crème De Cassis is made from two different varieties of cassis, more commonly known as blackcurrants. The blackcurrants are harvested once a year using a special technique that delicately harvests the berries in small trays in order to prevent crushing and fermentation. The fruit is then slowly macerated in small batch distilled French eau de vie. Following maceration, the solids are gently pressed and mixed with free-run juice to create the "virgin mixture". The "virgin mixture" is then decanted, leveraging gravity to avoid filtration and preserve flavor.

After being decanted, French crystal sugar is blended with the mixture. Finally, a subtle touch of cassis bud is infused to bring out the natural aromatics of the berry. Lejay Crème De Cassis has an intense aroma on the nose of tart blackcurrant mixed with hints of plum. The palate is rich and fruity with notes of citrus, sweet cherries and caramel. The finish is long and rich with strong blackcurrant and hints of citrus.

Lejay Crème De Cassis was called "The Gold Standard" and received five stars from F. Paul Pacult's Spirit Journal.

New Year's Cocktail Suggestion: Kir Royal

Ingredients:
1 oz. Lejay Crème De Cassis
4 oz. Champagne

Method:
Pour Cassis in a chilled coupe or flute, top with Champagne.


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Lejay Crème De Cassis has an intense aroma on the nose of tart blackcurrant mixed with hints of plum. The palate is rich and fruity with notes of citrus, sweet cherries and caramel. The finish is long and rich with strong blackcurrant and hints of citrus.

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